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I butchered the first doe of the season today. I cubed the loin and browned it in olive oil with onions and 1 pound of ground pork. I then added two large cans of cream of mushroom soup and 10 ounces heavy cream. Next I'll thin slice 6 baking potato's in the salad-master. Add 6 tablespoons of dales seasoning, mix the whole works together and bake for two hours at 300 degrees. I usually put black olives in it but I'm out.

I butchered the first doe of the season today. I cubed the loin and browned it in olive oil with onions and 1 pound of ground pork. I then added two large cans of cream of mushroom soup and 10 ounces heavy cream. Next I'll thin slice 6 baking potato's in the salad-master. Add 6 tablespoons of dales seasoning, mix the whole works together and bake for two hours at 300 degrees. I usually put black olives in it but I'm out.

I don't like venison in an area with lots of sage or pine trees. I prefer to eat them from agricultural areas or oak and pecan woods.

Pretty much my observation - though we don't have much sage here. If they don't get enough acorns or haven't spent much time in the local farmers fields and have spent too much time eating pine or cedar boughs, then the quality of the meat suffers greatly.

Pretty much my observation - though we don't have much sage here. If they don't get enough acorns or haven't spent much time in the local farmers fields and have spent too much time eating pine or cedar boughs, then the quality of the meat suffers greatly.

I noticed the same thing with pasture fed beef when we went to New Mexico one year. I had a rib-eye I didn't care for at all and it had nothing to do with the tenderness.